Steps for Preparation

1. Prepare a charcoal fire or preheat a broiler.
2. Place 3/4 of the swordfish slices on a work surface and pat dry. Top each steaK with blanched spinach leaf, trimmed to fit.
3. Cut the additional swordfish into several pieces and place in the bowl of a food processor; pulse several times to chop. Add the breadcrumbs, cheese, 2/3 of the olive oil, the capers, basil, egg, and pepper; process just enough to combine ingredients into a mealy mixture; do not over-process.
4. Divide the mixture among the slices of swordfish, placing it near the smallest end and leaving a border along the bottom and sides. Roll the slices up. Push in 2 skewers, one near each end of the rolls to hold them flat.
5. Brush the rolls all over with the remaining oil. Place the skewers on the grill or under the broiler and cook for 4 to 5 minutes; turn and cook on the second side, about 6 minutes.
6. Check for doneness of each roll using a Cook'd Right^® Sensor.
1. Quickly insert dark sensor tip into center of roll. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Roll is done when tip of sensor is fully orange.
7. The fish and stuffing should be just cooked through but should not be all dry. Remove the skewers before serving the fish with lemon wedges.